Chocolate chip cookies

12-Nov-2015

If you are wondering if there is a way to make some crunchy, beautiful and utterly delicious chocolate chip cookies without using any butter and eggs, the answer is yes. This is one of those preparations that you will not find anywhere else, as we not only created it from scratch, but we also used a combination of ingredients that I’m sure will impress you. We’ve also managed to keep the recipe as simple and wholesome as possible, not to mention that there is a gluten-free option as well. To cut a long story short, it’s a great recipe and I hope you’ll love it as much as we did! Get yourself ready, gather the few ingredients needed and give this preparation a go. I trust that you will be very pleased with the resulting cookies.

Chop the chocolate into small pieces, or simply use ready-made chocolate chips. Place the sugar and the milk into a bowl, and stir the ingredients until the sugar is completely dissolved.

Add the peanut butter into the bowl and stir it in using a spatula.

Sift the flour and the baking soda into the bowl and thoroughly fold them in using a spatula. Make sure not to over mix the ingredients at this stage, or the gluten will develop, yielding gummy cookies.

Add the chocolate into the bowl and fold it in to obtain the final mixture.

Scoop the mixture onto a non-stick baking tray, making sure to leave plenty of space between the portions, as the cookies will spread and rise during the cooking process. We like to make cookies of roughly 40 grams, or one and a half ounces.

Place the tray in the oven and bake the cookies for 12 to 14 minutes, depending upon the level of crunchiness that you desire.

For the gluten-free and whole wheat versions of this recipe, cook the cookies for 18 to 20 minutes or until golden brown. Also, make sure to rotate the tray halfway through the cooking time, to allow for even browning.

If you want to obtain flat cookies as opposed to rounded ones, gently press their surface whilst they are still hot, using a flat object.

Substitutions and Tips

For this recipe, make sure to use some sort of granulated brown sugar. Granulated because it adds some crunch to the biscuits and brown because it reacts with the baking soda, aerating the mixture.

Feel free to us any non-dairy milk you desire for this recipe, as they all work.

The peanut butter can be substituted with virtually any other solid nut butter. Make sure to use a butter that has a similar consistency of peanut butter and you should be fine. You could also use regular vegan butter for this recipe, as it works really well.

You can substitute all-purpose flour with an equal quantity of whole grain flour (200g/1⅔ cup) or with gluten-free oat flour (200g/2¼ cup). The only difference is that you will need to cook the cookies for a bit longer (18-to 20 minutes) to get crunchy cookies. The other option is to reduce the quantity of milk to get a thicker mixture, which will cook faster.

For the chocolate there is no rule; use the kind that you prefer! If you don’t want to use chocolate, raisins and chopped dates should work just as well.

Yield, Times and Info

Makes: 14 cookies (40g - 1.4oz each)Preparation Time: 10mCooking Time: 14m (12 to 20 minutes)Total Time: 24mCooking Temperature: 180°C - 360°FStorage Times: The cookies keep for 5 days at room temperature if kept in an airtight container. However, the crunchiness will be lost in a couple of days.